West African Chicken Sauté

Ingredients

• 700 gchicken thighs
• 1onion
• 2peppers
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Begin by patting the 700 g chicken thighs dry with paper towels to remove excess moisture, ensuring a good sear. Season the chicken generously with fine sea salt and black pepper, making sure each piece is evenly coated. Heat 2 tbsp of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Brown them for about 5-7 minutes on each side, until the skin is golden brown and crisp. Remove the chicken from the skillet and set aside.
2. Peel and thinly slice 1 onion and 2 peppers. In the same skillet, add the sliced onion and peppers to the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions become translucent and the peppers are soft, about 5-8 minutes. The vegetables should be tender and fragrant, absorbing the flavors from the chicken drippings.
3. Return the browned chicken thighs to the skillet, nestling them among the cooked vegetables. If there is any accumulated juice from the chicken, pour it back into the skillet for added flavor. Cover the skillet with a lid and allow the chicken to cook through, turning occasionally, until the meat is no longer pink inside and the juices run clear when pierced, about 10-15 minutes.
4. Once the chicken is cooked through, uncover the skillet. If the sauce appears too thin, increase the heat slightly and let it reduce until it thickens to your desired consistency. Stir occasionally to prevent sticking. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
5. Finish the dish by sprinkling freshly chopped herbs, such as parsley or cilantro, over the top for a burst of color and freshness. Serve the West African Chicken Sauté directly from the skillet, encouraging everyone to share and enjoy the communal meal.